The hardest thing about this recipe is making the black beans. Heat the olive oil in a non-stick skillet, add garlic and chipotle and simmer until fragrant - about 1 minute. Add black beans, salt, and 1/3 cup of water and simmer for 5 minutes. Add cilantro, turn heat down to low and cover for about 15 minutes until most of the liquid is evaporated.

Layer the tortillas on a plate, with a paper towel between each layer - heat for 1 minute in the microwave and set aside.

Heat salsa in a small bowl for about 30 seconds (that way it won't cool the eggs down) and set aside.

Beat the eggs with a splash of milk and scramble in a non-stick skillet. While eggs are cooking, arrange two tortillas per plate, top with fresh shredded cheddar cheese, the black beans, then the eggs. Then garnish with salsa, guacamole, and sour cream.